Save I threw this together on a Tuesday night when the only protein in my fridge was a pound of ground turkey and I was craving something bright and spicy. The sauce came together in under two minutes, and suddenly my kitchen smelled like a takeout counter I used to visit in college. I tossed everything into bowls, drizzled that sticky-sweet chili mayo over the top, and realized I'd accidentally made something I'd crave on repeat. Now it's my go-to when I want something that tastes indulgent but comes together faster than ordering delivery.
The first time I made this for friends, I doubled the sauce on a whim and left it in a little bowl on the table. Everyone kept reaching for more, drizzling it over their rice, their turkey, even dipping their lime wedges into it. One friend asked if I'd bought it from a restaurant, and I just laughed and told her it was mayo, chili sauce, and a few other things I always have around. That night it stopped being just a quick dinner and became the recipe people texted me about weeks later asking for the sauce ratio.
Ingredients
- Rice vinegar: This adds a gentle tang that keeps the sauce from feeling too heavy or sweet, and it brightens the whole bowl.
- Mayonnaise: The creamy base that makes the sauce cling to every bite, use vegan mayo if you want to keep it egg-free.
- Sweet chili sauce: This is where the signature sticky sweetness comes from, and it gives the sauce that glossy, restaurant-style finish.
- Sriracha: Adjust this based on your heat tolerance, I like two tablespoons for a real kick but one is plenty if you are cautious.
- Honey: Balances the heat and adds a round, floral sweetness that makes the sauce more complex.
- Garlic and ginger: Freshly minced and grated, these bring aromatic depth and a little bite that makes the sauce feel alive.
- Ground turkey: Lean, mild, and absorbs the soy and sesame beautifully, plus it cooks fast and stays tender.
- Soy sauce and sesame oil: These season the turkey with umami and nuttiness, turning plain meat into something crave-worthy.
- Long-grain white rice: Fluffy and neutral, it soaks up the sauce and anchors the bowl without competing for attention.
- Carrot, cucumber, and red cabbage: The crunch trio that adds color, texture, and freshness to every forkful.
- Scallions and sesame seeds: The final sprinkle that makes the bowl look as good as it tastes and adds a nutty, oniony finish.
- Lime wedges: A squeeze at the end wakes everything up and ties the flavors together with a bright, citrusy pop.
Instructions
- Cook the rice:
- Prepare your rice according to the package directions and keep it warm while you work on everything else. Fluffy, just-cooked rice is the best base for soaking up all that sauce.
- Whisk the bang bang sauce:
- In a small bowl, combine rice vinegar, mayo, sweet chili sauce, Sriracha, honey, minced garlic, and grated ginger. Taste it and adjust the heat or sweetness until it makes you want to lick the spoon.
- Brown the turkey:
- Heat vegetable oil in a large skillet over medium-high heat, then add the ground turkey and break it up with a spatula. Cook until no longer pink, about 5 to 7 minutes, letting it get a little caramelized on the edges.
- Season the turkey:
- Stir in soy sauce, sesame oil, salt, and pepper, then cook for another minute or two so the flavors meld and the turkey smells nutty and savory. Remove from heat.
- Build the bowls:
- Divide the warm rice among four bowls, then top each with an even portion of the seasoned turkey. Arrange the julienned carrot, sliced cucumber, and shredded red cabbage around or on top of the turkey.
- Drizzle and garnish:
- Spoon a generous amount of bang bang sauce over each bowl, then sprinkle with sliced scallions, sesame seeds, and fresh cilantro. Serve with lime wedges on the side so everyone can squeeze their own.
Save One night I made this for myself after a long day and sat on the couch with the bowl in my lap, mixing everything together until the sauce coated every grain of rice and piece of turkey. The crunch of the cabbage, the cool cucumber, the lime juice cutting through the richness, it all just worked. I realized then that some of the best meals are not the fancy ones, they are the ones you can make half-asleep that still taste like you care.
Make It Your Own
This recipe is forgiving and loves improvisation. If you have bell peppers or snap peas in the crisper, chop them up and toss them in for extra crunch and color. Swap the white rice for brown rice if you want something heartier, or use cauliflower rice if you are keeping it light. I have even used ground chicken or crumbled tofu instead of turkey, and the sauce carries it all beautifully. The bones of this dish are strong enough to handle whatever your fridge offers.
Storage and Meal Prep
These bowls keep well if you plan ahead, which makes them perfect for weekday lunches. Store the cooked turkey, rice, and chopped vegetables separately in airtight containers in the fridge for up to three days. Keep the sauce in its own jar so it does not make everything soggy. When you are ready to eat, reheat the rice and turkey, assemble your bowl, and drizzle the cold sauce over the top. It tastes just as good, maybe even better, because the flavors have had time to settle in.
Serving Suggestions
I love serving these bowls with extra lime wedges and a little dish of sauce on the side for people who want more heat or richness. Sometimes I will put out a small bowl of crushed peanuts or cashews for anyone who wants an extra layer of crunch and richness. If you are feeding a crowd, set up a build-your-own bowl station with all the toppings and let everyone customize their own heat level and veggie ratio.
- Offer extra Sriracha or chili crisp on the side for the heat seekers.
- Add a handful of fresh mint or Thai basil for an herby, aromatic twist.
- Serve with a cold beer or iced green tea to balance the spice and richness.
Save This is the kind of recipe that makes weeknight cooking feel less like a chore and more like a little adventure. Once you taste that first bite with the creamy, spicy sauce mixing into the rice and the cool crunch of the vegetables, you will understand why it has become a staple in my kitchen.
Recipe Questions & Answers
- → Can I make the bang bang sauce ahead of time?
Yes, the sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Whisk before using.
- → What can I substitute for ground turkey?
Ground chicken, lean ground beef, or crumbled tofu work well as alternatives. Cooking times may vary slightly depending on your choice.
- → How do I adjust the spice level?
Start with 1 tablespoon of Sriracha for mild heat, or increase to 2 tablespoons for more kick. You can also add extra honey to balance the spice.
- → Can I use brown rice instead of white rice?
Absolutely. Brown rice, jasmine rice, or even cauliflower rice are excellent substitutes. Adjust cooking times according to the type of rice you choose.
- → How should I store leftovers?
Store the components separately in airtight containers for up to 3 days. Keep the sauce, vegetables, and garnishes separate from the rice and turkey for best freshness.
- → Is this meal gluten-free?
It can be made gluten-free by substituting regular soy sauce with tamari or a certified gluten-free soy sauce. Check all ingredient labels to ensure compliance.